Roasted Yellow Bell Pepper and Chive Pesto

This vibrant pesto that has a very mild roasted flavor from the yellow peppers and a slight spiciness from the chives.

There is something about creating a new pesto that I really love! The possibilities are endless. I guess it’s obvious from the ever growing list that I keep adding to.

This pesto goes best with a dry or slightly fruity white wine like a Verdejo, White Rioja, Sauvignon Blanc, Pinot Gris, Cava or Prosecco.

Recipe:

Approx 2 Cups

1 Yellow Bell Pepper

1 Cup Chives

1 Cup Raw Walnuts

3/4 Cup Aged Asiago Cheese

1/4 Cup Extra Virgin Olive Oil

1-2 Cloves Garlic

2 Tablespoons Fresh Squeezed Lemon Juice

1 Teaspoon Balsamic Vinegar

1/2 Teaspoon Sea Salt

Instructions:

Peppers

Roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems then dice them.

Pesto

Cut chives about 1-inch sections so you can measure it.

Finley shred cheese and measure everything then add to a food processor or blender and puree. Scrape the sides at least one time.

Roasted Yellow Bell Pepper and Chive Pesto was last modified: July 11th, 2016 by STEPH